Awadhi cuisine is a Northern Indian cuisine that originated in the Awadh region. Lucknow's cooking patterns are similar to those of Central Asia, the Middle East, and Northern India, with vegetarian and non-vegetarian dishes available. Mughal cooking techniques have had a big impact on the Awadh region, and Lucknow's cuisine is close to that of Central Asia, Kashmir, Punjab, and Hyderabad. Nawabi cuisine is also common in the region.
History
The dum style of cooking, or the art of cooking over a slow fire, was invented by the bawarchis (chefs) and rakabdars (gourmet cooks) of Awadh, and has become associated with Lucknow today. Kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, rumali rotis, and warqi parathas were among the elaborate dishes on their spreads. The diversity of Awadh cuisine lies not only in the ingredients used, such as mutton and paneer, but also in the rich spices used, such as cardamom and saffron.
Awadhi cuisine is incomplete without kebabs. The city of Lucknow is known for its kebabs. Kakori Kebabs, Galawat ke Kebabs, Shami Kebabs, Boti Kebabs, Patili-ke-Kebabs, Ghutwa Kebabs, and Seekh Kebabs are some of the well-known varieties of common kebabs in Awadhi cuisine. Awadhi kebabs differ from Punjabi kebabs in that Awadhi kebabs are grilled on a chula and sometimes in a skillet, while Punjabi kebabs are grilled in a tandoor. Awadhi kebabs are also known as "chula" kebabs, while Punjabi kebabs are known as "tandoori" kebabs.
Some popular Kebabs
Tunde ke Kabab in Chowk, which opened in 1905, is still the most well-known Kababs outlet. [number four] Tunde kabab got its name because it was a one-armed chef's specialty. The masala (homemade spices) recipe for the tunde kabab is a closely guarded family secret recipe prepared by the women in the family. It is said to contain 160 different spices.
Shami kebab is usually made with minced meat and chopped onion, coriander, and green chilies. Round patties filled with spicy mix and tangy raw green mango make up the kebabs. Mangoes are at their best in May, when they are still young. When mangoes aren't in season, kamrakh or karonda, which have a tart flavor similar to raw mango, can be used in place of kairi.
In the Awadhi dastarkhwan, the Seekh kebab has long been considered a piece de resistance. It was first made with beef mince on skewers and cooked over a charcoal fire by the Mughals. Lamb mince is now popular due to its soft texture.
Kakori kabab is considered blessed because it was created with divine blessings in the dargah of Shah Abi Ahder Sahib in the same place. The meat comes from the tendon of a mutton leg, and it's mixed with khoya and spices.
The Galawat kabab is a version made without any admixture or binding agents and consisting solely of minced meat and spices.
The Pasanda kebab, a marinated lamb piccata sautéed on a griddle, is a unique choice.
Lamb marinated in yoghurt and baked on skewers in a tandoor oven is known as boti kebab.
Dalcha Kebab, Kathal ke Kebab, Arbi ke Kebab, Rajma Galoti Kebab (kidney bean kebab cooked with aromatic herbs), Zamikand ke Kebab (Lucknowi yam kebabs), and other vegetarian kebabs are available.
Curry Preparation
The Indian word korma refers to the process of braising beef. Lamb or chicken was braised in velvety, spiced sauces flavored with ground nuts, milk, and butter in the luxurious Moghul cuisine. Kormas are rich, but they're also mild, with little or no cayenne or chillies. Korma comes in vegetarian (navratan korma) and non-vegetarian (chicken, lamb, beef, and fish korma) flavors. Murgh Awadhi Korma is a Lucknow classic.
Rice Preparation
Pulao is made by browning meat in ghee with warm aromatic spices, layering it with meat curry or marinade (depending on the form of biryani), then sealing it and cooking it on low heat until finished. Tehri is the name for the vegetarian version.
Bread Preparation
Breads are important because wheat is the state's staple food. Breads are usually flatbreads baked in a pan, with just a few exceptions. Rumaali roti, tandoori roti, naan (baked in a tandoor), kulcha, lachha paratha, sheermaal, and Bakarkhani are examples of roti (or bread) improvisations of various styles and methods.
Other grains' breads have only descriptive names, such as Makai ki roti, Jowar ki roti (barley flour roti), Bajre ki roti (a grain only grown in India), and chawal-ki-Roti (roti of rice flour).
The most common roti in India is chapati, which can be eaten for breakfast, lunch, or dinner.
Puris are tiny and deep-fried, giving them a puffy appearance.
Paratha is a common roti filled with vegetables, pulses, cottage cheese, or even mincemeat and fried in ghee or clarified butter. Millions of people eat this hearty and delectable round bread for breakfast.
Rumali Roti is a convex metal pan-baked thin bread. Rumaali is an Urdu/Hindi word that means handkerchief.
Tandoori Roti is a thicker bread baked in a tandoor, and depending on its thickness, it can be crispy or chewy.
Naan is a sweet, thick bread that is baked in a pan.
Sheermaal is a sweet yeast naan made with flour, milk, sugar, and saffron that is baked in the oven.
Baqarkhani is a sheermaal version that is griddle-cooked rather than fried.
Desserts or Sweets
Winters are devoted to all types of halwas that have settled in India. These come in a variety of flavors and are made with various cereals including gram flour, sooji, wheat, nuts, and eggs. There are four types of special halwa, also known as halwa sohan, Dudhiya, Papadi, Jauzi, Habshi.
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